Heat 1 cup of the heavy cream, sugar and salt in a medium saucepan over medium-low heat, stirring occasionally. Once sugar is melted, remove from heat and stir in remaining cup of cream, milk and vanilla. Chill mixture in the refrigerator. Once chilled, freeze the mixture in your ice cream maker according to manufacturer's instructions. Store in a freezer-safe container in the freezer until ready to serve.
Heat sugar in a medium saucepan over medium heat, stirring constantly. The sugar will start to clump and then melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is melted add the butter. Be careful because the caramel will bubble when the butter is added. Stir the butter into the caramel until melted, about 2 to 3 minutes.
Heat the butter in a medium-large skillet. Stir in the apples, sugar and cinnamon. Heat until the fruit begins to release its juices. Add ½ cup of water to the pan and bring the mixture to a low simmer. Cook until the apples are just fork tender but not mushy. In a small bowl, combine the remaining 2 tablespoons of water with the cornstarch, and whisk lightly until smooth. Add the cornstarch mixture to the apples and cook 1-2 minutes more, until the mixture has thickened. Let cool thoroughly.
In the bowl of a stand mixer fitted with the whip attachment (you can also use a hand mixer) add the heavy cream. Beat on high speed until soft peaks form. Add the confectioners' sugar and whip until stiff peaks form.
Add two or three scoops of ice cream to a small bowl or multiple bowls. Top each sundae with cinnamon apples, caramel sauce and whipped cream. Garnish with a dash of cinnamon and serve immediately. Store any leftover caramel in a sealed jar in the refrigerator for up to 2 weeks. Reheat caramel briefly before using to achieve the right consistency.
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.